Chicken Tortilla Soup Crock Pot

IngredientsChicken Tortilla Soup Base

  • 3 tablespoons butter
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic
  • 2 cans chicken broth 14.5-ounce cans
  • 2 boneless skinless chicken breasts
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon taco seasoning
  • 14 ounces red enchilada sauce


  • 1-2 cups heavy cream to make it creamy if desired, add during last hour
  • 1 can pinto beans drained
  • 1 1/2 cups corn frozen, not canned.
  • 1/2 cup fresh cilantro chopped


  1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
  2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
  3. Once the chicken is cooked shred the chicken. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour.  Serve with your choice of garnishes.

This article and recipe adapted from this site

Chicken Tortilla Soup Crock Pot
Scroll to top